Now, I’m a self-proclaimed chicken whisperer. I kid you not. Just lasso myself in the kitchen, give me some chicken and feel the magic. Today, I’m itching to whip up my showstopper; the Greek gem, the so-called Chicken-Souvlaki.
Firstly, grab your apron we’re about to tango with some herbs. Coriander, baby, it’s the first on my hit list. And oregano, the yin to coriander’s yang. Mix their powers together, and already, you’re off to a rip-roaring start. But hey, let’s not jump the gun. There’s more to this than just playing herb bingo.
Get yourself some fresh chicken, none of that frozen Wonderland stuff. Slap some love into it with that herb mix you’ve got going. Now, stick it in to marinade; the longer, the better. Trust me, letting it sit overnight will have the spices hollering flavors into your chicken like a Greek mama trying to find her son in a crowd.
Grilling time belongs to tomorrow, so don’t sweat it. And for Pete’s sake, give that marinade the respect it deserves. Sliding into tomorrow, preheat your grill. Cook the chicken evenly or else you’ll make both Greek gods and me, the chicken whisperer, cry. Please, don’t goof that up.
Wrapped in warm pita bread, served with a side of tzatziki, a Greek cucumber yogurt dip, preferably homemade, your labor of love is complete.
Isn’t she a sight for sore eyes? Ah, that’s my Chicken Souvlaki, a dish that Zeus himself would be all over like white on rice, if you ask me – the chicken whisperer.
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Gather your ingredients: 1 lb of chicken breast (boneless and skinless), 2 cloves of garlic (minced), 1 tbsp of oregano, 1 tbsp of rosemary, 1/2 cup of olive oil, salt and pepper, pita bread, vegetables for garnish, and ingredients for tzatziki sauce (1 cup of Greek yogurt, one cucumber, 2 cloves of garlic minced, 1 tablespoon of vinegar, and 2 tbsp of olive oil).
– Cut the chicken into bite-size pieces, think kebab-style.
– Mix together the minced garlic, herbs, olive oil, salt and pepper in a big ol’ bowl.
– Toss your chicken into the heavenly spice mix you just created. Coat it thoroughly.
– Cover the mixing bowl and put it in the fridge for it to marinate overnight, or at least 2 hours if you’re in a hurry. The longer it marinates, the richer and deeper the flavor.
– Preheat your grill to medium heat.
– Thread your marinated chicken onto the skewers.
– Grill the chicken skewers, rotating occasionally, until the chicken is fully cooked (around 15-20 minutes).
– Warm your pita bread on the grill for a few seconds just before serving.
– Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, garlic, vinegar, and olive oil in a bowl.
– When serving, remove the chicken from the skewers and place it on the warmed pita bread. Drizzle tzatziki sauce over it. Garnish it with your favorite veggies like sliced tomatoes, lettuce, and onions.
– Enjoy the feast you’ve prepared!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
